About Gelatin

Gelatin is a purified protein, derived from the selective hydrolysis of collagen. Collagen forms the largest organic component of the bones and skins of mammals.  Gelatin is far from a new ingredient. The first English patent for gelatin production was granted in England in 1754.

Today, gelatin is classified as a food ingredient (no E-number in Europe) and is one of the most versatile food ingredients for commercial food manufacture. Gelatin is also free from additives and preservatives.

• gives your product unsurpassed texture and mouth feel

• melts completely in the mouth

• is natural

• has no E-number in Europe

• is not produced with genetically modified materials

• is produced from traceable, natural raw materials

• has not been chemically modified

• is non allergenic

• is a pure protein (no fat, no carbs)

• creates a 100% thermo reversible gel

• is a multifunctional ingredient

• is cost effective

• can be tailor-made (particle size, gel strength, viscosity, ...)

• is easy to use and apply

• does not require pH-correction and/or the presence of salts and sugars

… you simply have it all with GELATIN!